Shirataki with a twist

Another NoodleSlim angel hair pasta recipe that is delicious, easy to make and involves no cooking. It is also a great vegan meal that will delight your taste buds.

Roasted Brussels Sprouts

Ok I know is Saturday night and I should probably be out parting like is no tomorrow :) but I'm not. I don't feel like it. I have a unexplainable certain mood. I get like this every autumn is a combo of depression, melancholy and a bit of laziness. Nothing to worry about it will go away soon it must be the weather and let me tell you that living in London it certainly doesn't help.

Anyway getting to our business I made this simple, healthy and extremely delicious side dish, roasted brussels sprouts. Ok ok I know so many of you out there hate it but I really think you should try this recipe at least once.

Black Peppered Tofu

I came across to this recipe last year on my birthday while dinning at Ottolenghi's  NOPI and like all their vegetarian menu was fantastic. So browsing thru his Plenty book I found the recipe and decided to make it as it's Vegan Sunday :).
I did change a few of the ingredients and if you want to check the original recipe you can find it in the book at page 44.

Baked Apples

Today while running from the gym to the supermarket to get the ingredients for lunch I happen to see these beautiful pink lady apples and instantly remembered this fab baked apple recipe that I used to enjoy  in my childhood. Even thought I had to adjust the recipe, the result was delicious.

Home Made Vegan Ice cream Fluff

This recipe is perfect when you crave ice cream and you want it fast. And what makes this even better ... it is a low carb guilt free dessert.

Cauliflower "fried rice"

Perfect as a light healthy vegan meal to replace white rice which has a high carb content.

Sweet and Crunchy Carrot Salad

A great refreshing salad , sweet and sour with a crunchy bite perfect for summer days. I served mine with grilled salmon but you can have it as a side dish to any fish or white meat.

Avocado and Pear salad with Macadamia Nuts

Extremely easy to make and very fresh I had it as part of a " meatless banquet ".

Low GI Montignac Pasta with Vegetables and Bean Sauce

I was supposed to go to the Foodie Festival in Hampton Court today but I woke up feeling sick and since my stomach pains wont let me get out of the house today I decided to have my own "festival" at home :) .

Because its Vegan Sunday and I just got back from Italy I thought a pasta dish will be just perfect. While in Amalfi we've been served one day some pasta with a very simple cannellini beans sauce. Obviously I could not eat the pasta cos of its high GI but  did taste the sauce which was delicious and I said I will be trying it at home with my low GI pasta. I adapted that with what i had in the fridge and the result was fantastic.

Lets start with the beginning :) the low GI pasta I use I got it from the Montignac shop and I know it is a bit pricey but I cant recommend it enough. They are very low in carbs and because it's  low GI can be eaten with fat (meat) as well.

For the recipe you will need :

• 50-75 gr Montignac spagetti boiled al dente for 5-6 min
• 1 tin of cannelini beans 
• a handfull of green beans
• 4 asparagus spears cut into 2 inches chunks 
• 3 tbsp grean peas 
• 5 italian sun dried tomatoes roughly chopped and soaked in 1/2 cup of hot water 
• 1 big broccoli and 1 big cauliflower floret 
• 2 tbsp of extra virgin olive oil and some more for drizzling 
• 2 garlic cloves 
• salt and pepper to taste 

In a small sauce pan boil the vegetables for a few minutes until cooked but still firm. Boil the pasta as well in hot water with salt and a splash of olive oil .

While the pasta and vegetable are cooking in a big pan heat the olive oil and add the chopped garlic. Cook for 2 min on medium heat so the garlic can release the flavours into the oil. Add the beans and with a wooden spoon mash some. Add the soaked tomatoes and the water they've been in to the pan and turn the heat to low.

At this point you can add some water from the pasta to make the sauce more fluid. When the sauce starts bubbling  add the vegetables and season with salt and pepper to taste. Cook for another 2 minutes on low heat, add the pasta and stir well. Serve warm with a drizzle of olive oil.

Lime vegan cheesecake

This delicious cheese-fake cake :) is easy to make and the good part is that you can store it in the freezer and just take a portion out whenever you need it.
For this recipe you will need :
Base:

• 200 gr hazelnuts ( 1 1/2 cup )
• 150 dried prunes ( or you can used dates but their GI will be high ) 
• 1 tbsp raw organic coconut oil 

In a food processor add the ingredients and mix until well blended. Put the mix in a spring form cake tin and press to form an uniform base. Put it in the fridge while you make the cream.

Cream :

• 300 gr soaked over night cashew 
• 1 pack of unsalted tofu ( it said 375 gr on the pack)
• zest and juice from 3 limes
• agave nectar to taste ( or some raw honey )
• 1-2 tbsp raw organic coconut flour

Blend everything in a food processor until smooth. Pour the mix over the base and put it in the freezer for one hour ( or in the fridge for at least 3 hour ) before serving. I decorated it with some more lime zest and lime slices to look pretty .
Enjoy xxx

Wild rice salad

A few weeks ago while I was shopping in Selfridges I discovered a healthy wild rice salad with low GI and a bought a big pot... Yes I ate it all the same evening. Since then I kept telling myself I have to recreate the salad as I had a pack of Canadian Riz Sauvage sitting in my cupboards but I couldn't be bothered to be honest... till last night.

I kept thinking what to do for my vegan Sunday and voila the fab salad popped in mind.

You will need 

1 cup of wild rice 

1/2 cup chickpeas 

a few grilled artichokes ( I had a pack of char grilled artichokes in virgin olive oil in the fridge about 180gr ) 

a few leafs of parsley 

salt and pepper

I soaked the rice and the chickpeas in separate bowls for about 2 h ( enough to take my cycling class and do some shopping) then boiled them in separate sauce pans for about 25-30 min on medium low heat. They have to be cooked but still firm. 

Drain the water and let it cool in a salad bowl. When they are room temperature add the salt and pepper, the parsley and the chargrilled artichokes. For the dressing I used the olive oil from the artichokes ( about 2 tbsp) and a splash of lemon juice.

You can enjoy it on its own or as a side dish or why not as a simple salad. It's delicious, low carb, healthy and easy to make. 

Try it and leg me know what you think. Enjoy xxx 

Raw vegan mintchoco & peanutberry ice cream

raw vegan ice cream

For the mint choco :

1 ripped avocado 

juice of half a lemon 

2 tbsp of raw organic honey( I used organic agave nectar for its low GI ) 

3-4 drops of organic peppermint extract 

3-4 squares of unsweetened dark chocolate ( I used 99% dark from Lindt )

Add everything to a blender, except the chocolate, and mix it until smooth and silky. Put the mix in a freezer friendly container. At this stage chop or grate the chocolate and add it to the minty mix. Freeze for at least 2 hours. 

For the peanut berry version

150 gr blueberries 

150 gr raspberries

2 full spoons of peanut butter

1 spoon of raw honey ( again I used agave nectar) 

Blend everything in a food processor and freeze in a container for at least 2 hours . 

Tip: If u freeze it over night like I did leave the containers on the counter for 10-15 min before scooping. 

I served it with fresh fruit and a splash of agave nectar and its to die for really delicious .